milovany Posted July 4, 2015 Share Posted July 4, 2015 Ours always get done long before recipes say. Today's recipe was for a dry rub on almost boneless ribs, baked at 250 degrees for 7-8 hours, and the meat was done after 1.5 hours. Seems it would completely dry out if we kept at it for another several hours. Help? Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted July 4, 2015 Share Posted July 4, 2015 Do you cover them? Do you put any liquid in the pan? I don't mean sopping amounts, but liquid helps. Sometimes I pour a bit of red wine vinegar in the bottom of the pan. When you say done, do you mean the meat was already tender and falling off the bone? 1 Quote Link to comment Share on other sites More sharing options...
Slartibartfast Posted July 4, 2015 Share Posted July 4, 2015 That is way too long @ 250. Is that in an oven? A smoker cooks lower than that and that is only about five hours. If they are done and seem tender take them out. 4 Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted July 4, 2015 Share Posted July 4, 2015 Yeah the usual thing I do is 400 for an hour and a half rubbed and a bit of liquid in the pan covered with foil. At that point they are tender. Then throw them on the grill to give them some color and char and add sauce if you want. Quote Link to comment Share on other sites More sharing options...
zoobie Posted July 4, 2015 Share Posted July 4, 2015 I do a variation on Alton Brown's oven recipe usually. His is 2-2.5 hrs at 225, but they're being braised in a foil pouch. http://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-back-recipe.html 7-8 hours would be sawdust! 1 Quote Link to comment Share on other sites More sharing options...
LifeLovePassion Posted July 4, 2015 Share Posted July 4, 2015 We make these, they are really good http://dizzypigbbq.com/portfolio/ribs-dizzy-style/ Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted July 4, 2015 Share Posted July 4, 2015 Yeah it sounds like they are referring to smoking. 7-8 hours in a regular oven eek...that's a long time even at that temperature. Quote Link to comment Share on other sites More sharing options...
Chris in VA Posted July 4, 2015 Share Posted July 4, 2015 Well, I put mine in a 300 oven for 3-4 hours and they are wonderful--I cover with foil and they are not dry-rub but a bit of bbq sauce, then finished on the grill with more sauce for about 10 minutes. They slip off the bones. Maybe the dry rub makes a difference. But--are yours "tender" or "super tender?" lol So technical in my terms...I mean, are they done and tender or are they so tender they fall off the bone? Quote Link to comment Share on other sites More sharing options...
milovany Posted July 4, 2015 Author Share Posted July 4, 2015 Here's the recipe, and nope, not saying a smoker but an oven. Thanks for the advice, I pulled them out and we'll reheat them later. Quote Link to comment Share on other sites More sharing options...
Amy in NH Posted July 5, 2015 Share Posted July 5, 2015 I do a variation on Alton Brown's oven recipe usually. His is 2-2.5 hrs at 225, but they're being braised in a foil pouch. http://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-back-recipe.html 7-8 hours would be sawdust! I also wrap mine in foil and cook at ~225-250 for 2 hours +/-. Quote Link to comment Share on other sites More sharing options...
Jackie Posted July 5, 2015 Share Posted July 5, 2015 Honestly, ever since I discovered cooking ribs in the crockpot, I've abandoned all the other methods. Put them in a crockpot with whatever sauce or spices I want, turn on low for 7-8 hours or high for 3-4 hours, and they just fall apart they're so tender. 1 Quote Link to comment Share on other sites More sharing options...
ScoutTN Posted July 5, 2015 Share Posted July 5, 2015 I do mine for 2 hrs at 300, uncovered. Quote Link to comment Share on other sites More sharing options...
Cricket Posted July 5, 2015 Share Posted July 5, 2015 This has been a long-standing argument in our house when I make ribs! Dh had a neighbor growing up that made amazing ribs and roasted them in the ovens for hours and hours. The only thing I can figure out is that the neighbor used some kind of wet marinade and constantly basted them. Even then, I'd think the ribs would be dry. I only roast them for a couple of hours. I don't see the sense in cooking them longer when they are tender and ready to eat! Quote Link to comment Share on other sites More sharing options...
LisaKinVA Posted July 5, 2015 Share Posted July 5, 2015 Ribs really only take a few hours. There isn't much meat there. A shoulder roast? That's easily 12 hours in the smoker, depending upon the size. Quote Link to comment Share on other sites More sharing options...
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